and so it is Christmas

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and so it is Christmas

Postby Cherie » 11 Nov 2017, 13:30

we are having a cold Christmas Dinner on account Australia is blazing hot- might do one meal hot if weather goes cold over the festive 2 days- but hard to plan this far out-
Not buying any prawns at about 40- 50 kilo :WTF
TBH I havent planned the actual menu yet- just staying cool will be the big thing out this way- a new a/c might be in order I think
Last edited by Cherie on 11 Nov 2017, 13:36, edited 3 times in total.
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Re: and so it is Chistmas

Postby Cherie » 11 Nov 2017, 13:33

Image

Tiger and king prawns are scarce now - something to do with whitespot disease
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Re: and so it is Chistmas

Postby HBS Guy » 11 Nov 2017, 13:35

Chilled soup, gazpacho, roast done the day before etc.
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Re: and so it is Christmas

Postby Cherie » 11 Nov 2017, 13:48

mine will be a large ham and pork/chicken roasts either hot or cold- but crackling can be a bit hit or miss- I cooked pork n a weber once and omg the best ever
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Re: and so it is Christmas

Postby HBS Guy » 11 Nov 2017, 14:03

Can always take the skin off and fry that to get crackling.
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Re: and so it is Christmas

Postby Cherie » 11 Nov 2017, 14:09

HBS Guy wrote:Can always take the skin off and fry that to get crackling.


Yes I might have to as well- have you cooked a leg ham or ever eaten it - what is it like
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Re: and so it is Christmas

Postby HBS Guy » 11 Nov 2017, 14:18

Always bought my ham ready made!

I can make a small ham in my smoker but doubt I will bother.

Will likely have some probiotic food: dill gherkins and sauerkraut.

Likely I will serve chilled soup. Make ahead of time, bung into fridge to chill.

Might make horses douvres, salmon roe on hard boiled egg, finely chopped onion. couple other things.

Cheese after the main course—finish drinking the red wine.

Icecream as specified with a liqueur muscat or tokay, finish the wine while eating dried muscatels, nuts

Slice stollen with coffee.
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Re: and so it is Christmas

Postby Cherie » 11 Nov 2017, 14:45

there is enough there to feed an army how many are you cooking for?
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Re: and so it is Christmas

Postby HBS Guy » 11 Nov 2017, 14:52

from as few as two to as many as 4.

Small courses, small glasses of wine.

I reckon a risotto would be nice: mushroom and truffle say. Is filling too.

Then, ummm, schnitzel with asparagus and hardboiled egg.


I reckon I have my Christmass Eve dinner sorted!
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Re: and so it is Chistmas

Postby greggerypeccary » 11 Nov 2017, 20:15

HBS Guy wrote:Chilled soup, gazpacho,


My wife used to do that for Christmas Day.

Can't beat it.
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Re: and so it is Christmas

Postby HBS Guy » 11 Nov 2017, 20:37

Nope, great on a hot day!
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Re: and so it is Christmas

Postby greggerypeccary » 11 Nov 2017, 20:53

HBS Guy wrote:Nope, great on a hot day!


She used to make a cold peach soup for Christmas, too.

Mmmmmmmm
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Re: and so it is Christmas

Postby HBS Guy » 11 Nov 2017, 20:53

Recipe????
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Re: and so it is Christmas

Postby Cherie » 11 Nov 2017, 20:56

very ripe yellow peaches and blitz the heck of them with a little mint garnish- I want to try a Peach Bellini yum
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Re: and so it is Christmas

Postby HBS Guy » 11 Nov 2017, 20:59

That sounds simple enough even for me!
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Re: and so it is Christmas

Postby Cherie » 11 Nov 2017, 21:06

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Re: and so it is Christmas

Postby HBS Guy » 11 Nov 2017, 21:26

Just texted fave niece “Chilled peach soup” might get her to be here for Christmass Eve dinner!

Hmmm doesn’t like peaches, damn!
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Re: and so it is Christmas

Postby Cherie » 12 Nov 2017, 17:30

strange who doesn't like peaches?
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Re: and so it is Christmas

Postby HBS Guy » 12 Nov 2017, 17:37

My niece!

:jump
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Re: and so it is Christmas

Postby HBS Guy » 13 Nov 2017, 09:52

Horses doovers: salmon roe, thai “purses”

Fish: sashimi kingfish (if can buy on the same day)

soup: a chilled soup, gazpacho or peach

risotto: mushroom and truffle, $$$ but for Christmass OK, use some to make truffle oil

main: scnitzel with cold hardboiled egg, roasted asparagus (cooked but firm, crisp, much better than steaming it!)

Desert: blood orange gelato and chocolate gelato, home made a day or two before 24/12.
Nuts, dried muscatels etc.

Slice stollen with coffee.

A sparkling rose for first course, crisp white for the fish, then nicely chilled rose. Port or liqueur muscat with desert. Quite small glasses, not trying to get everyone drunk!!! Will need a bottle of the revolting moscato if niece comes (hence the rosé.)
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Re: and so it is Christmas

Postby HBS Guy » 13 Nov 2017, 21:14

Have a nice “white shiraz” that can be served chilled. I will drink with desert think niece, if she will be there, will drink it as the white wine, oh well, better than the foul moscato. Also some nice olive oil (they make better olive oil than wine) and olives.

Will go back soon, find the rest of the wines to serve with the dinner.
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Re: and so it is Christmas

Postby Cherie » 19 Nov 2017, 17:54

Image

Christmas cheer
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Re: and so it is Christmas

Postby Cherie » 19 Nov 2017, 17:56

Im going to make a large bowl of zoom juice at xmas dinner- high voltage punch :beer
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Re: and so it is Christmas

Postby HBS Guy » 19 Nov 2017, 18:23

As a designated driver on Christmass Day I never drink alcohol until I am back home.
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Re: and so it is Christmas

Postby Cherie » 19 Nov 2017, 18:24

HBS Guy wrote:As a designated driver on Christmass Day I never drink alcohol until I am back home.

and very wise too-
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